Baked Oatmeal Cups

These protein-packed oatmeal cups are the perfect freezer-friendly breakfast, school lunch or snack!

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Back to recipe

1 1/2 cup / 354 ml	milk
1/2 cup / 118 ml	pure maple syrup
2 1/2 cup / 591 ml	rolled oats
1/4 cup / 59 ml	Egg Creations Whole Eggs Original - Cracked Eggs

Preheat oven to 350° F and line a 12 cup muffin pan with liners.
In a large bowl stir together oats, EGG Creations, milk and maple syrup. Divide evenly between muffin cups (make sure an equal amount of liquid is distributed in each cup).
Stir in optional ingredients if desired, see tips below.
Bake for 25-30 minutes, until light golden brown on top and completely set. Let sit for 5-10 minutes before removing from pans.
Oatmeal cups can be stored in the refrigerator for up to 1 week or frozen for up to 3 months. They reheat perfectly. Serve alone or with milk and additional maple syrup if desired.

Additional ingredients might include: apples and cinnamon, chocolate chips and berries, or bananas and peanut butter.
If adding optional ingredients, leave some leave some extra room and note this may yield up to 16 oatmeal cups.
Try using silicone muffin pan liners.

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

Learn More

For super creamy scrambled eggs, use a double boiler. It will take longer but they are worth the wait.